Quick and easy “Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat. The Greek version includes layers of meat and eggplant topped with a white béchamel sauce and baked.” When living in Greece/Glyfada at the age of 16-18, those were the times where the family and I really appreciated the Greek cuisine, by always eating out in local Greek taverns over the weekends. Normally, when we’d eat out, we’d […]
Quick and easy “A French classic dessert from the region of Provence, it is famous for it’s light pastry and citrusy rich flavored custard.” Spending the summer’s in my grandpa’s village in the South of France, Cotignac. This dessert brings me back to my childhood days, where I would sit on my grandma’s terrace at “la campagne“, overlooking her olive trees with singing cigale‘s beneath it’s branches.
Quick and easy “Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Ukraine, Belarus, Poland, and Russia. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other varieties that do not use beetroot also exist, such as the tomato paste-based orange borscht […]
Quick and easy “Is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.” Apart from Asian food being my number one choice, Italian food comes in second place. Dad being half Italian, I guess this explains why I’m always […]
Quick and easy “A straight forward penne dish, perfect for summer.” At the age of 17, while working in Santorini, I used to work with a chef who’s signature dish was chicken balsamic and sage penne. I remember always craving it when I would serve the hotel customers the dish. It’s very easy and whenever making it, it brings me back to that perfect summer on the magical island.
Quick and easy “A traditional small cake from two towns of the Lorraine region of Commercy and Liverdun in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape.” During my time at Le Gavroche, I started my work placement in pastry and learnt to make dark chocolate chip and orange zest madeleines. While at Roux at Parliament Square I learnt to make lemon zest madeleines. And in the beginning of the […]
tasting tales 